Super-Easy Pumpkin Risotto With Fried Sage Leaves

Creamy risotto – without the cream.


Leigh Champanis-King |

Is there anything more comforting than a hearty risotto? Even on warm summer evenings, a bowl of this creamy rice and a glass of chilled white wine goes down an absolute treat.

What gives this particular pumpkin risotto a bit of a twist is the fact that it doesn’t contain any dairy – no cream or butter – and is therefore vegan. But even without butter and cream, it’s still super-creamy and delicious.

READ MORE: Quick Pesto Pasta With Sun-dried Tomatoes, Olives and Toasted Almonds

We’ve all heard about how hard it is to make a risotto and that you can’t stop stirring from the moment you add the first bit of liquid, but really, it’s not that difficult and the rice is definitely not as delicate as we’ve all been made to believe. It does take a bit of time, but nothing crazy, about 45 minutes from start to finish. Pour yourself a glass of pre-dinner wine and enjoy while you create this beautiful dish.

Super-Easy Pumpkin Risotto With Fried Sage Leaves

Ingredients

What you need

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  • Pumpkin Risotto With Fried Sage Leaves
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Super-Easy Pumpkin Risotto With Fried Sage Leaves

Directions

Get cookin'

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